Old Fashioned Iced Oatmeal (Print Version)
# Ingredients:
→ Cookies
01 -
2 cups old-fashioned rolled oats
02 -
2 cups all-purpose flour
03 -
1 teaspoon baking soda
04 -
1 teaspoon Kosher salt
05 -
1 ½ teaspoons cinnamon
06 -
1 cup unsalted butter, softened to room temperature
07 -
1 cup light brown sugar, packed
08 -
½ cup granulated sugar
09 -
2 large eggs, room temperature
10 -
2 teaspoons vanilla extract
→ Icing
11 -
2 cups confectioner’s sugar, sifted
12 -
½ teaspoon vanilla extract
13 -
2-2 ½ Tablespoons milk
# Instructions:
01 -
In a medium mixing bowl, combine the oats, flour, baking soda, salt, and cinnamon. Set aside.
02 -
In a large bowl, mix together butter, brown sugar, and granulated sugar on medium speed until thoroughly mixed (about 1-2 minutes).
03 -
Add the eggs and vanilla extract to the wet mixture and beat on high until combined, about another minute. Add dry ingredients and mix on low speed until combined, being careful not to overmix.
04 -
Chill the cookie dough in the refrigerator for 45 minutes.
05 -
Preheat oven to 175°C (350℉). Line a baking sheet with parchment paper. Set aside.
06 -
Scoop about 1 ½ Tablespoons of dough for each cookie and place about 2-3 inches apart on the prepared baking sheet.
07 -
Bake for 10-12 minutes until lightly browned on the edges.
08 -
Remove from the oven and let the cookies sit on the baking sheet for at least 8-10 minutes. Transfer to a wire rack to finish cooling.
09 -
While the cookies are cooling, prepare the icing. In a shallow bowl, place the sifted confectioner’s sugar. Add vanilla extract and 1 Tablespoon of milk at a time, stirring, until the desired consistency is reached. The icing should be thick.
10 -
When the cookies are completely cooled, turn each cookie upside down and dip the tops into the icing. Lift the cookie straight up, letting excess icing drip back into the bowl. Turn the cookie right-side-up and transfer to the cooling rack to let the icing set for 15-30 minutes.
# Notes:
01 -
Chilling the dough allows flavors to combine and oats to absorb moisture, improving texture.
02 -
Use room-temperature ingredients for better blending.
03 -
Cookies bake better when formed smaller. Larger cookies may spread too thin.
04 -
Let cookies cool completely before icing to ensure the icing adheres properly.